***Beef***
2 teaspoons peppercorns,whole black
2 teaspoons peppercorns, whole white
2 teaspoons peppercorns, whole green
2 teaspoons coarse salt
3 tablespoons Dijon mustard
2 tablespoons butter -- room temp.
1 cup Italian Parsley, fresh -- chopped
2 pounds beef tenderloin -- trimmed
Fresh parsley for garnish
For Sauce: Whisk all ingredients in small bowl. Cover and
refrigerate sauce until ready to serve. (Sauce can be prepared 2 days
ahead).
For Beef: Coarsely grind all peppercorns in spice grinder or blender.
Transfer peppercorns to bowl. Mix in salt. whisk mnustard, butter
and 1 cup chopped parsley in medium bowl to blend. Rub all over
tenderloin.
Roll tenderloin in peppercorn mixture, coating completely. (Can be
prepared 1 day ahead. Cover and refrigerate)
Preheat oven to 450 F. Place tenderloin on rack set in shallow baking pan.
Roast until meat thermometer inserted into center register 130 F for
rare, about 35 minutes. Transfer roast to platter. Let stand 10
minutes.
Cut roast into slices. Arrange on platter. Surround with parsley.
Serve with sauce.
